Innovations in food packaging [[electronic resource] /] / edited by Jung H. Han

• Record Nr.: UNINA9910784645403321
• Pubbl/distr/stampa: San Diego, Calif., : Elsevier Academic; Oxford, : Elsevier Science [distributor], 2005
• ISBN: 1-280-63789-7; 9786610637898; 0-08-045517-4
• Descrizione fisica: 1 online resource (532 p.)
• Collana: Food science and technology international series
• Altri autori (Persone): HanJung H
• Disciplina: 664; 664.09
• Soggetti: Food - Packaging; Food - Packaging - Technological innovations
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover; Innovations in Food Packaging; Contents; Contributors; Preface; PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods; 1 New technologies in food packaging: overview; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 Mass transfer of gas and solute through packaging materials; Introduction; General theory; DiffusivitySolubility/partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 3 Quality of packaged foods; Introduction; Kinetics; Rates of deteriorative reactions; Zero-order reactions; First-order reactions; Shelf life; Shelf-life prediction; Storage conditions; Temperature; Equilibrium relative humidity; Gas atmosphere; Light; Aseptic packaging; Conclusions; References; 4 Surface chemistry of food, packaging and biopolymer ; materialsIntroduction; Principles of contact angle and surface energy; Contact angle; Surface energy and spreading coefficient; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method; Techniques for measuring the contact angle; Goniometry; Tensiometry; Applied research; Future trends; References; PART 2 Active packaging research and development; 5 Introduction to active food packaging technologies; Introduction; Drivers for choice of active packaging; Economic advantageProcess engineering limitations; Time-dependent processes; Secondary effects; Environmental impacts; Enhanced convenience; Forms of active packaging; Localized effects; Whole package activity; Edible coatings; History of active packaging; Active packaging for processed foods and beverages; Oxygen scavenging; Carbon dioxide scavenging or release; Removal of odors and flavors; Active packaging for produce; Active packaging for fresh meat; Impact on packaging materials and processes; Material properties; Premature activity; Process adaptation; Active packaging and the distribution chainRegulatory environment; References; 6 Antimicrobial packaging systems; Introduction; Food safety; Spoilage of food products; Food-borne illness; Malicious tampering and bioterrorism; Antimicrobial packaging; Antimicrobial agents; Chemical antimicrobial agents; Natural antimicrobial agents; Probiotics; System design; Antimicrobial mechanisms; Microbiocidal; Microbiostatic; Functioning modes and volatility; Non-volatile migration; Volatile migration; Non-migration and absorption; Shapes and compositions of systems; Commercialization; Technical factors; Compatibility of process conditions and material characteristics
• Sommario/riassunto: Packaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products.Covers four major food packaging topics: * Theories in food packaging* Active packaging* Modified atmosphere packaging* Edible